Zesty Shrimp and Zucchini Skillet with Orzo Pasta

Wash 2 medium zucchini and dice into 1/2-inch cubes. Peel and finely mince 2 large shallots. Juice 1 large lemon to yield approximately 2-3 tablespoons of juice.

Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Pat 1.5 lbs raw medium shrimp dry with paper towels and season with a pinch of salt and pepper.

Add the shrimp to the hot skillet and cook for 2 minutes, turning once, until they just turn pink and opaque. Remove shrimp from the pan and set aside on a plate.

In the same skillet, add another 1 tablespoon of olive oil. Add the diced zucchini and minced shallots. Sauté for 3-4 minutes until the zucchini begins to soften slightly.

Add 1.5 cups of uncooked orzo pasta directly to the skillet with the vegetables. Stir constantly for 2 minutes to toast the grains until they are lightly golden and fragrant.

Pour in 3 cups of chicken broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of red pepper flakes. Stir to combine and bring the mixture to a gentle boil.

Reduce heat to medium-low, cover the skillet with a lid, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.

Remove the lid and stir the cooked shrimp back into the skillet along with 2 tablespoons of the fresh lemon juice. Toss for 1 minute to warm through, then season with salt and pepper to taste before serving.